Category Archives: Tours and Trips

cc Image courtesy of NZhamster on Flickr

7 Reasons Why the Oregon Dunes Totally Kick Butt for ATV’s

cc Image courtesy of NZhamster on Flickr

Oregon is one of the most popular destinations for ATV riders in all of North America, and the Oregon Dunes is the primary reason for this popularity. In the following list, we present the seven top reasons why all ATV riders must visit the Oregon Dunes at least once in their lives.

1. Terrain Diversity

The name Oregon Dunes might give you the impression of sandy hills, but there’s a lot more to the Dunes than that. Expansive forests border the sprawling beach, and there are several routes that weave in and out of the water and forest.

2. Height

The Oregon Dunes reach up to 500 feet above sea level, and you can actually ride at this height, which gives you an amazing view of the surrounding area. For the adventurous, riding up and down dunes of this height provide stretches of incredible exhilaration and steep hills that will challenge your skills.

3. 40 Miles

The Dunes stretch for 40 miles, and there is flat terrain available from one end to the other. There is also plenty of open space, so there’s not a great deal of concern over obstructions and other riders. This stretch provides an amazing opportunity to ride your ATV and really open it up.

cc Image courtesy of Pedestrian Saint on Flickr4. Scenery

Not every rider wants challenging rides and breakneck speeds. For those who want to take in nature, the Dunes offer splendid scenery, diverse wildlife, vegetation and the majestic Pacific Ocean.

5. The Oregon Coast

The Oregon Dunes stretches along the Oregon Coast, which is a breathtaking area that boasts numerous activities you can do along your ride. On the sea, you can participate in tours, whale watching, fishing and surfing. On land, you can camp, hike and visit the many museums and landmarks.

6. Accessibility and Affordability

All along the coast are communities where ATVing is a way of life. ATV rentals are affordable and accessible, and plenty of accommodations and other activities are available that cater to the ATV rider. You can even purchase Oregon travel packages built around ATVing at the Dunes.

7. Community

Oregon has a thriving ATV community that includes locals as well as riders from all over North America. Each trip is an opportunity to meet fellow ATV riders and perhaps even build lifelong relationships.

Before Your Ride

Oregon does require riders to pass an Oregon ATV Course and acquire a license before riding on public land designated for ATV traffic. A compatible license from another state or province is a suitable alternative. There is no similar requirement for private land.

Carlotta Balsamic

Balsamic Vinegar and Parmigiano Reggiano of Modena, Italy

Modena is the city that Italians think about when they think about food. For me, that was enough to make me book a foodie tour while I was there. Sure, there are plenty of beautiful buildings, famous artwork, historical stories – but I was in Modena for three things –

Italian Cheese MasterParmagiano-Reggiano Cheese (this isn’t the Parmesian that comes in a green can, Americans!)

Traditional Modena Balsamic Vinegar

Lambrusco – the famous sparkling red wine of Modena (yes, sparkling red!)

I arranged my tour through Emilia Delizia – out of all the tour companies available, I liked these guys for the way they set up their tours, for the personalized nature of the tours, and also because we had nice interaction via email. All of those things added up to my booking with them and meeting my guide, Gabriele, at 8 am in Modena.

The day began with Gabriele offering a nice overview of the food of Emilia Romagna, the history of the region, and a short drive to a small dairy outside of Modena where Parmigiano-Reggiano is produced. The cuisine of the Emilia-Romagna region is both robust and refined consisting of smoked meats, cheeses, wines, vinegars, and pastas such as tagliatella and  tortellini. I had taken a pasta cooking course back in May, so this tour was going to be focused on the wine, vinegar, and of course, the cheese.

Emilia-Romagna really hit the gastronomic big time back in the 1800’s when food writer Pellegrino Artusi when he detailed the region in his book The Science of Cooking and the Art of Eating Well which spoke about the various regions of this and other parts of Italy.  Artusi was a native of the region and described the food as not just being healthy and delicious but also good for the soul!

Parmiggiano-ReggianoAt the dairy, the cheese master kindly let me view the whole process, ask what may have been silly questions, and take plenty of photos. You may remember the images of huge wheels of cheese falling during the recent earthquakes in Northern Italy – that was the prince of all cheeses, Parmegiano-Reggiano aka Parmesan Cheese.  This cheese is considered such a perfect food that it is sent to outerspace to provide the calcium for astronauts and thus avoid the loss of bone density which comes from extended periods in weightless environments.

Modena CheeseI’ve always been a big cheese lover, but seeing the process, made my appreciation grow. It begins with the grains grown on the dairy which are fed to the cows that live at the dairy. This is a truly regional product. The making of it goes back to the year 1200 and has remained much the same since that time.  The only place that this cheese can be made and certified is in the small region south of Mantua and bordered between Parma and Bologna. The cows, the grain, and the cheese master all need to be from this region.

The milk has to be fresh from the cow (within two hours of milking) in order to be used. The milk is placed in vats and overnight the cream separates. It takes more than 4 gallons of milk to make 2 pounds of Parmigiano-Reggiano and it is all artisanally made. The milk is then heated in copper cauldrons where it begins to do the work of curdling. Next, the milk curd is broken up into small chunks using a giant whisk, then it is cooked and allowed to cool. The curds drop to the bottom and using a pair of sticks and a large spatula – the cheese ball is lifted out and cut into two masses, dropped into molds and pressed to remove excess moisture for several days.

Next the cheese is soaked in a salt bath for about 20 days before being removed and allowed to age for 1 to 3 years. Only at this point is an expert certifier brought to inspect the cheeses – if they pass, they get the fire brand – this is the ‘Parmigiano-Reggiano Consorzio Tutela’ oval mark you will find on the finest cheeses. Those that don’t make the cut, are marked with horizontal bands which indicate they are of an inferior quality (though still delicious).  We tried a 12, 24, and 36 month cheese – of them all, I preferred the 24 months as the flavor was strong with hints of nuts and sweetness but not overpowering as the 36 month was.  The 36 month is special and should be reserved for specialty cooking – although with a drop of sweet balsamic on top, a single piece comes close to cheese divinity.

Italian BalsamicOur next stop was a family home where traditional balsamic vinegar of Modena has been made for several generations.  I should point out that the Balsamic Vinegars that most American’s have tried are very different from these.  While most vinegars are made from wine, traditional balsamic is made from unfermented grape juice. Again, this is a product that must be completely regional – the grapes are usually grown by the family who makes the Balsamic.

The process begins with the grapes which are crushed and then added to a battery of hard-wood barrels which impart varioius flavors to the vinegar as it ages – how long? The minimum is twelve years! There are two certifications 12 and 25 years. The process takes place in the attic of the house.

Carlotta BalsamicWe were met at the gate by Carlotta, the daughter of Giorgio and the newest in generations of Balsamic producers. As we stepped in the house, the overwhelming sweet smell of the Balsamic met us as Carlotta led us to the attic where battery after battery sat slowly concentrating. The barrels range from large to small and over the course of years the vinegar reduces from the open tops – each year a bit of the previous years grape juice is added until after 12 to 25 years – voila! A barrel of a few gallons is ready to be consumed or sold. Seriously, 25 years to make a handful of bottles.

Carlotta walked us through the entire process and showed us the batch her father began when she was born. She is 26 now and so the Balsamic Vinegar ‘Carlotta’ has recently come available. The amazing thing is that the woods of the barrels import a strong taste to the Balsamic so that a Balsamic that was kept in only sweet woods like cherry or ash offers these flavors. Similarly, the Balsamic that sat in Juniper tasted strongly of the berries and aroma of the juniper trees.

Emilia Romagna Vineyards and WinesThe Balsamic ‘Carlotta’ was sweet and delicious and she confided in us that she likes it best dribbled onto vanilla ice cream! We were able to taste a variety of 12 and 25 year old Balsamics while we were there and then we had the chance to buy a 100 ml bottle. You can imagine how much a 25 year old vinegar that yields only a handful of bottles will cost – the minimum for a 12 year was 45 Euro and this went up to 180 Euro for the Balsamic that won the 2011 best Traditional Balsamic Vinegar of Modena award – which means, it is the best in the world.  To be honest, my wife would have killed me for spending that much on a tiny bottle of anything – so I had to pass, but those on the tour with me were quite happy to buy multiple bottles. I was tempted but could see my wife’s wooden cooking spoon coming at me, so regretfully said no.

Red Modena Wine LambruscoBy this point, we were all ready to drink a little wine so we then drove out some long country roads to an organic agrotourismo on the outskirts of Modena where we wandered the vineyards, learned the process of the making this famous sparkling red wine.

We enjoyed a farmer style lunch with a local dairy man, a couple of farmers, and the owner of the vineyards. Lunch was a delicious homemade pasta, several types of cheese, smoked meats from the region, and of course Lambrusco. This wasn’t my first time drinking it, and to be honest, I was looking forward to it .

Lunch in Italy FarmLambrusco is a bubbly red wine that is served young. In fact, in the 1970’s and 1980’s the wine was considered to be the wine of the young – unfortunately, this led to a loss of reputation of what is a very nice wine as it was relegated to the land of those who think of it as inferior.   While there is a lot of Lambrusco di Modena that will please your palette and provide even the most haughty of connoisseurs with enjoyment – this particular vintage wasn’t it as evidenced by the fact that of three bottles opened for nine men, none of them got finished. Or maybe we were all a bunch of teetotalers…

You can arrange tours while staying at hotels in Modena, Bologna, or Parma.

That being said, however, the lunch was wonderful, the vintners were gracious in showing us how the Lambrusco was made, and as an ending to a wonderful food tour it was almost perfect- because what foodie doesnt’ love strolling through Italian vineyards or drinking homemade grappa with the farmer who grew and fermented it?

 

Desert Hotsprings, CA

Desert Hot Springs, California: Spas, Mineral Soaks & Soleil Chilled Avocado Soup with Tomato Salsa

Pics & Story by Linda Kissam

Desert Hot Springs, CAIt’s a shame that not much has been written about Desert Hot Springs near Palm Springs, Ca. I am not sure if those who know about it don’t want others to be “in” on the values and fun of it all or the press just hasn’t discovered it yet. One thing for sure, this is one of those wonderful USA holidays that hasn’t yet been ‘discovered’.

No matter, I’ve been there, experienced its rich treasures, and am here to tell you – it’s a great place to relax and rejuvenate. It’s hasn’t wrapped itself in the glitz and glamour cloak of its neighbor Palm Springs yet, but …it can certainly hold its own until that time comes and is worthy of a 3-day stay. If you’re the kind of traveler who can appreciate the raw essence of a natural jewel, this is the place for you.

Desert Hot Springs is built over one of the world’s finest natural hot mineral water aquifers. Naturally occurring mineral waters bubble to the surface making this a mineral bath and spa destination. There are over 22 unique (many family owned and operated) inns where you can Zen out, relaxing in polished marble resorts, retro-hip motels, clothes optional, or dog friendly retreats.

Desert Hotsprings, CAAlmost every inn has spa treatments available on property, so you can just roll from the comfy rooms, to the pool, to the mineral baths, to the spa treatments. No need to bring your own stash of designer bottled water as the city boasts pure and delicious award-winning municipal drinking water.

I’d forgotten how good the health benefits of mineral-rich, hot springs can feel. Mineral waters around the world are famous for their healing attributes, and Desert Springs is no slacker in this department. What a treat to experience stress relieving natural heat, while minerals absorbed through my skin rejuvenating my body. Ready to relieve sore muscles and treat the stiffness that accompanies arthritis, the water in Desert Hot Springs is rich in silica leaving the skin soft and smooth.

This destination is perfect for some serious alone time, girlfriend getaways, or some romantic rejuvenation. There are a variety of inns to choose from. My favorites (including a refreshing recipe) are below, but whatever you’re looking for…it’s here for you.

Desert HotspringsAqua Soleil: This was my host hotel for two days. Savvy General Manager Sabine Pollerman welcomed me with open arms. I must say the ground floor suite she assigned me was amazing. Just imagine your own mammoth Jacuzzi in your suite. By count I think I could have gotten at least 10 people in it. Also, lots of space to work on the computer or lounge on the couch. If I were writing a book, I’d like to start or end it here. The grounds were immaculate and inviting with a large swimming pool, two Jacuzzi’s and inviting well-kept outdoor conversation areas. Sabine tells me that her goal for her guests is for them, “To relax, refresh, and leave with abundant energy to return to their normal life.” The on property spa offers a variety of treatments and uses the upscale Body Deli products. Think Blueberry Fusion Micro-Scrub. Sabine encourages potential guests to check the property’s Web site for specials, and to call front desk manager “Ella” for any daily deals not shown on the Web site.

Desert Hotsprings, CAEl Morocco Inn & Spa: A Moroccan inspired luxury inn in Desert Hot Springs, CA. run by owner Bruce Abney , one of the most gregarious inn keepers I have ever met. A day here is not only going to provide relaxation via the natural hot mineral water pool and spa, but when the evening rolls around… charm and deliciousness is the order of the evening. Between the delightful Bruce and the Inn’s signature cocktail, “The Morocco-tini” you’ll be raising a glass to pure relaxation. And hey…make sure you ask Bruce for the Sultan’s Tent Tour

Dog Spa Resort: This is an inn created from the ground up for dog lovers. Dogs vacation free with their owners. The owner and inn keeper are outstanding guardians; you’re going to love this place. No size limits or breed restrictions. Soak, swim, and rejuvenate in some of the world’s finest hot mineral waters.

Desert Hotsprings, CADoes it get any better? Yup! The pet nanny is on duty from 12 – 6pm to care for dog guests while you play off site. The rooms are large, clean and gorgeous. All you have to do is pack your bag, grab your significant others and get ready for a unique experience.

# # #

 

 

Soleil Chilled Avocado Soup with Tomato Salsa
The recipe serves 8-12
Compliments of Aqua Soleil

Ingredients

6 large ripe avocados, peeled and seeded
4 tablespoons fresh lime juice
2 cloves garlic, crushed
6 spring onions, finely chopped
2 teaspoons ground cumin
2 cups vegetable or chicken stock
salt and freshly ground black pepper
2 cups yogurt

Salsa –

4 ripe tomatoes, deseeded
2 seedless cucumbers, deseeded
2 spring onions, finely chopped
2 tablespoons fresh lime juice
1 teaspoon sweet chili sauce
4 tablespoons finely chopped cilantro

Desert HotspringsChop avocados roughly, leaving 1/4 cup for the salsa. Place in a food processor with lime juice, garlic, spring onions, cumin and stock – puree until smooth. Season with salt and pepper. Add yogurt and blend for 30 seconds. Chill soup until ready to serve.

For the tomato salsa, finely dice tomatoes and cucumber, then combine with the remaining avocado left from the soup. Stir in spring onion, lime juice, sweet chili sauce and chopped cilantro.

To serve, ladle soup into bowls and top with a small amount of salsa.